Hellenic Agricultural Organization - DEMETER, Wine Institute, Sofokli Venizelou 1, Lycovrissi 14123, Greece.
Int J Food Microbiol. 2013 Jun 17;164(2-3):119-27. doi: 10.1016/j.ijfoodmicro.2013.04.008. Epub 2013 Apr 18.
The aim of this study was to evaluate the wine-based marinades to control the survival of acid-adapted and non-adapted Salmonella Typhimurium and background flora of fresh beef stored aerobically or under modified atmosphere. Beef slices were inoculated with a 3-strain cocktail of acid-adapted or non-adapted Salmonella Typhimurium strains DT 193, 4/74 and DSM 554 and marinated by immersion in wine (W) or wine supplemented with 0.3% thyme essential oil (WEO), for 12h at 4°C. Marinated slices were then stored under air or modified atmosphere conditions at 5°C. S. Typhimurium and background flora were followed for a 19-day period of storage. S. Typhimurium individual strains were monitored by pulsed field gel electrophoresis. Marination with wine significantly (P<0.05) reduced the background flora compared to the control (non-marinated). Furthermore, immersion of fillets in W or WEO marinades for 12h significantly (P<0.05) reduced the levels of S. Typhimurium compared to the non-marinated (control) samples by 1.1 and 1.4logCFU/g or 2.0 and 1.9logCFU/g for acid-adapted and non-adapted cells, respectively. Acid-adapted cells were more susceptible (P<0.05) to the addition of thyme essential oil in the wine marinade. The epidemic multi-drug resistant DT 193, the 4/74 and DSM 554 strains survived marination (for both W and WEO) and were detected at about similar proportions as revealed by PFGE results. Present results indicate that wine-based marinades are efficient, from a safety and shelf life stand point, in reducing pathogen's levels as well as the background beef flora.
本研究旨在评估酒基腌料对控制适应酸和不适应酸的肠炎沙门氏菌和新鲜牛肉背景菌群在有氧或改良气氛下存活的影响。牛肉切片接种由适应酸和不适应酸的肠炎沙门氏菌 DT 193、4/74 和 DSM 554 三种菌株组成的鸡尾酒，用酒（W）或添加 0.3%百里香精油的酒（WEO）浸泡 12 小时，4°C 下进行腌制。然后，腌制的切片在 5°C 下在空气或改良气氛条件下储存。在储存期间的 19 天内跟踪肠炎沙门氏菌和背景菌群。通过脉冲场凝胶电泳监测肠炎沙门氏菌的各个菌株。与对照（未腌制）相比，用酒腌制可显著（P<0.05）降低背景菌群。此外，与未腌制（对照）样品相比，用 W 或 WEO 腌制 12 小时可使适应酸和不适应酸的细胞分别降低 1.1 和 1.4logCFU/g 或 2.0 和 1.9logCFU/g 的肠炎沙门氏菌水平。适应酸的细胞对酒腌料中添加百里香精油更敏感（P<0.05）。多药耐药的流行菌株 DT 193、4/74 和 DSM 554 在酒腌制（W 和 WEO 均）中存活下来，PFGE 结果显示，它们的检测比例相似。目前的结果表明，从安全性和货架期的角度来看，基于酒的腌料在降低病原体水平和牛肉背景菌群方面是有效的。
